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Slice the eggplant and green pepper lengthways clean the shallots, crush the garlic and shred the ginger. Heat the oil and fry eggplant slices until browned. Remove, drain and set on one side. In the same oil lightly fry the green pepper and shallots and when soft drain and set on one side. Pour off most of the oil and add garlic, ginger, vinegar, salt, turmeric and mustard to the pan and cook for 2 - 3 minutes. Add the eggplant slices, green pepper and shallots and cook for a further 5 minutes. Just prior to serving stir in the sugar. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0
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|Serving Size: 1 Serving (920g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1573 (85%)|
|Amt Per Serving||% DV|
|Total Fat 174.8g||233 %|
|Saturated Fat 13.1g||65 %|
|Monounsaturated Fat 109.9g|
|Polyunsanturated Fat 49.3g|
|Cholesterol 0mg||0 %|
|Sodium 35.2mg||1 %|
|Potassium 1865.6mg||49 %|
|Total Carbohydrate 76.5g||22 %|
|Dietary Fiber 19.2g||77 %|
|Sugars, other 57.2g|
|Protein 10.9g||16 %|
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Calories per serving: 1856
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